Recipe - Jannis Zucchini Lemon Cookies

COOKIE
Three fourths cup Butter
Three fourths cup Granulated Sugar
1 Whole Egg
1 teaspoon Fresh Lemon Juice
2 cup Allpurpose Flour; sifted
1 teaspoon Baking Powder
One half teaspoon Salt
1 cup Zucchini; grated
1 cup Walnuts; chopped

ICING
1 One half tablespoon Fresh Lemon Juice
1 cup Confectioner's Sugar

At the end of each month, The Cook & Kitchen Staff select some of the best
recipes sent to RecipeaDay during the month, and post them to the entire
membership. Today's offering is another way to utilize those zucchini that
everyone keeps giving you.

It makes a fantastic dessert or snack, so double the batch and get baking!

Thank you to RecipeaDay Member Janni for today's featured cookie recipe.
Thanks also to all RecipeaDay members who took the time to send in a
recipe this month. We're just sorry we won't have an opportunity to publish
them all!

In a large mixing bowl, cream butter and sugar. Beat in egg and lemon juice
until light and fluffy.

Stir in sifted flour, baking powder, and salt until smooth. Stir in
zucchini and walnuts. Drop by rounded teaspoonfuls on greased cookie sheet.

Bake in a preheated 375F degree oven for 15 to 20 minutes. Meanwhile,
prepare icing by combining lemon juice and confectioner's sugar in a small
bowl, stirring to blend.

Remove from cookie sheet to cool on a wire rack and drizzle lightly with
icing while the cookies are still warm. Store in an airtight container for
up to a week.

Posted to dailyrecipe@recipeaday.com by RecipeaDay
recipeaday@bignetwork.com on Sep 29, 1998, converted by MM_Buster
v2.0l.